Matt’s new obsession is truffle fries. It all started with a trip to Umami burger, and he has been talking about them ever since. So when I saw truffle mac and cheese on a menu recently, I thought I would try it out at home.
This is a basic mac and cheese recipe, but the truffle oil makes it super special!
Prep: 10 min
Total: 45 min
- 3 tablespoons white truffle oil
- 1 cup fresh breadcrumbs
- 1/2 cup grated parmesan cheese
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups half-and-half
- 1/4 lb swiss cheese, grated
- 1/4 lb sharp cheddar, grated
- 1/4 lb fontina cheese, grated
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- 8 oz elbow macaroni
- Preheat oven to 375 degrees
- In a small bowl, mix together 1 tablespoon truffle oil, breadcrumbs, and parmesan cheese and set aside.
- In a large saucepan, melt the butter over medium heat. Add flour and whisk until flour blends with the butter.
- Whisk in the half-and-half, bring to a simmer, and cook for 3 minutes.
- Stir in the swiss, cheddar, fontina and mustard. Remove the sauce from the heat once the cheese have melted. Stir in the remaining truffle oil and season to taste with salt and pepper.
- Meanwhile, bring a large pot of lightly salted water to a boil over medium/high heat. Cook macaroni until al dente. Drain the pasta and add to the saucepan with the cheese sauce.
- Pour the macaroni and cheese into a 1 quart buttered baking dish. Top with the breadcrumb mixture and bake for 25-30 minutes, until the casserole is bubbling.
- Serve and enjoy!